Miso Soup

Name: Miso Soup
Yield: 6 servings
Ingredients: ½ cup dried wakame (a type of seaweed); ¼ cup shiro miso (white fermented-soybean paste); 6 cups Dashi; ½ pound soft tofu, drained and cut into ½-inch cubes; ¼ cup thinly sliced scallion greens

The Gourmet Test Kitchen6 servingsSource

soup japanese seaweed miso tofu scallion starter breakfast lunch dinner nut free dairy free gluten free vegan vegetarian gourmet

Ingredients

½ cup dried wakame (a type of seaweed)

¼ cup shiro miso (white fermented-soybean paste)

6 cups Dashi

½ pound soft tofu, drained and cut into ½-inch cubes

¼ cup thinly sliced scallion greens

Method

Combine wakame with warm water to cover by 1 inch and let stand 15 minutes, or until reconstituted. Drain in a sieve.

Stir together miso and ½ cup Dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.